Fluffy baked French toast with fresh strawberries and a buttery crumble topping. Perfect for brunch or a make-ahead breakfast.
📝 Ingredients
French Toast
1 loaf sweet Hawaiian bread or French bread, cut/torn into 1–2″ pieces
5 large eggs
2 cups milk (whole or 2% preferred)
¼ cup granulated sugar
1 tsp ground cinnamon
1 tsp vanilla extract
2 cups fresh strawberries, sliced (about 1 pint)
Topping
¼ cup all-purpose flour
¼ cup brown sugar
1 tsp ground cinnamon
¼ cup cold butter, cubed
👩🍳 Instructions
1️⃣ Make the Topping
In a small bowl, mix flour, brown sugar, and cinnamon.
Cut in cold butter with a pastry cutter or fork until coarse crumbs form. Set aside.
2️⃣ Prep the Strawberries
Wash, hull, and slice strawberries. (Tip: An egg slicer makes quick, even slices.)
3️⃣ Mix the Custard
In a large bowl, whisk eggs, milk, sugar, cinnamon, and vanilla until smooth.
4️⃣ Assemble
Lightly grease a 9×13-inch baking dish.
Layer half the bread, then half the strawberries.
Repeat with remaining bread and strawberries.
Pour custard evenly over top. Gently press bread to soak liquid without crushing fruit.
Sprinkle topping evenly over casserole.
5️⃣ Bake or Chill
Bake now: Preheat oven to 350°F. Bake uncovered 45–50 min, until golden and center is set.
Make ahead: Cover and refrigerate overnight. Bake as above, adding 5–10 minutes if needed.
6️⃣ Serve
Cool 10 minutes before slicing.
Serve warm with maple syrup, whipped cream, or extra strawberries.
💡 Tip: For an extra dessert-like touch, drizzle with white chocolate or a cream cheese glaze before serving.
Do you want me to also give you a blueberry version of this recipe that works with frozen berries? That one turns out amazing too.